Eggplant & Sun-dried Tomato Pasta with Ricotta

Eggplant & Sun-dried Tomato Pasta with Ricotta

A quick and easy meal for those busier days! Please do try – its absolutely delicious!

Difficulty: Beginner Prep Time 15 min Cook Time 20 min Total Time 35 mins
Servings: 2
Best Season: Suitable throughout the year



  1. Cook Pasta al dente and reserve ¼ cup water.

  2. Heat 5 tablespoons oil from the sun dried tomatoes in a deep pan skillet. Add garlic and onions, cook until soft and fragrant, about 3 minutes.

  3. Add eggplant and saute for 3 minutes.

  4. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes

  5. Add tomato puree, paprika and chilli, bring to boil and simmer for 15 minutes. Season with salt and pepper.

  6. Stir in cooked pasta and crumbled ricotta. Add a splash of reserved cooking water.

  7. Stir so everything is well coated and cook until heated through.

  8. Enjoy!